Zhao Meili Hot Pot (Yongchuan Central Avenue Store)
Hot pot · ⭐ 4.5
Central Street Phase II, No. 58 Yuping Road, Building 13, 1st Floor, Unit 3
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Central Street Phase II, No. 58 Yuping Road, Building 13, 1st Floor, Unit 3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Knife-Cut Pig's Tripe, Braised Chicken Feet, Ink-Scented Crispy Pork Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Hot pot
- Rating: 4.5
- Address: Central Street Phase II, No. 58 Yuping Road, Building 13, 1st Floor, Unit 3
- Popular dishes: Knife-Cut Pig's Tripe, Braised Chicken Feet, Ink-Scented Crispy Pork Sausage, Fresh Duck Intestines from the Slaughterhouse, Sea Duck Egg Dumplings
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Dishes
Knife-Cut Pig's TripeA dish featuring finely sliced pig's tripe cooked with seasonings, known for its crisp texture and savory flavor.
Braised Chicken FeetBraised chicken feet is a dish featuring chicken feet as the main ingredient, simmered slowly with spices, soy sauce, and sugar after blanching to achieve a soft, flavorful, and elastic texture.
Ink-Scented Crispy Pork SausageA savory pork sausage made with crispy pork ribs, seasoned and fried to perfection, dusted with squid ink for a unique aroma and flavor.
Fresh Duck Intestines from the SlaughterhouseFresh duck intestine from the slaughterhouse, made with fresh duck intestines as the main ingredient, carefully processed and stir-fried with a specially prepared seasoning. The dish highlights the tender texture and appealing color of the duck intestine, offering a delicacy that truly showcases the original flavor of the ingredients.
Sea Duck Egg DumplingsSea duck egg dumplings are made by mixing fresh sea duck eggs with minced pork, shaping into balls, and steaming until tender—deliciously soft with a rich egg flavor.
Fried Bean Curd with BubblesA spicy Sichuan-style dish made by quickly blanching thin tofu slices and tossing them with chili oil, garlic, and herbs for a crisp, flavorful bite.
Fried Bullfrog (Whole)Fresh bullfrog, whole and marinated, deep-fried to golden crispiness with a tender interior, delivering a spicy and savory flavor.
Old-Style Black TofuA traditional Chinese dish made with black tofu, simmered with vegetables and meat for a rich, savory flavor.
Spicy Beef with Chili CrustHuluakou beef is a dish made primarily with beef shank, stir-fried with chili and Sichuan pepper. Thinly sliced or cubed beef is sautéed with huluakou (a blend of dried chilies and Sichuan pepper), then seasoned with scallions, ginger, garlic, and doubanjiang before slow-cooking until flavorful.
Ultimate Taro Mud BucketFresh taro is steamed, mashed, and mixed with milk, sugar, and butter to create smooth taro paste. Serve chilled in a container, topped with coconut flakes or nuts.